friendlyoaks's Notes:
Expand1/2 cup onions, chopped Ask a question about this ingredient
2 tablespoons vegetable oil Ask a question about this ingredient
1 clove garlic, thinly sliced Ask a question about this ingredient
11 ounces tamarind nectar (such as Jumex brand) Ask a question about this ingredient
2 tablespoons tomato paste Ask a question about this ingredient
1/2 cup mango, coarsely chopped Ask a question about this ingredient
1/4 cup raisins, plumped and chopped Ask a question about this ingredient
1 clove Ask a question about this ingredient
1 teaspoon dried thyme Ask a question about this ingredient
2 teaspoons brown sugar Ask a question about this ingredient
1/4 cup red wine vinegar Ask a question about this ingredient
1/4 cup cider vinegar Ask a question about this ingredient
1 tablespoon sambal olek, or more if you want a more peppery sauce Ask a question about this ingredient
2 tablespoons spicy brown mustard Ask a question about this ingredient
In a small saucepan, cook the onion in the vegetable oil until softened, about 5 minutes. Add garlic for the last minute.
Ask a question about this stepAdd the remaining ingredients. Bring the mixture to a boil until it is reduced to approximately 3/4 cup and the vinegar taste has mellowed. Keep an eye on this as it cooks. Stir it frequently. As the sauce reduces, reduce the heat also to avoid burning or sticking. At the end of the process, the sauce will be cooking over a low heat instead of at a boil.
Ask a question about this stepWhen the sauce has reduced, cool it a bit. Put it through a food mill to create a chunky but smooth mixture.
Ask a question about this stepSpoon it into a clean glass jar and store in the refrigerator.
Ask a question about this stepI have never used tamarind paste - the reduced nectar (or in some cases unsweetened pomegranate molasses) is my standard substitution for it. To work backward, I think I would use an amount equal to the tomato paste along with 1 1/2 cups of water with the idea of making further adjustments the next time.
This sounds sooo good! I love tamarind and use it all the time. And I love condiments. Really looking forward to making this! Wow. ;o)
Michael is a food critic and established cookbook author -- Ratio: The Simple Codes Behind the Craft of Everyday Cooking is the most recent addition to his vast body of work.
Quick question . . . I only have tamarind "paste" (a big block of sticky, seedless pulp). How does one substitute for the nectar, using the paste? Thanks!! ;o)